For whatever reason, my kids are not lovers of lasagna and other baked pasta dishes. But, after one bite full this dish, they were completely hooked.
It's so easy. I make this ahead on a weekend and serve it over several days during the week. This is enough for three dinners for my family of four (light) eaters.
Baked Pesto Pasta
1 pound small shell pasta
1 cup basil pesto sauce
1 cup ricotta cheese
24 ounce jar of spaghetti sauce (or three cups of homemade marinara sauce)
1/2 cup grated Parmesan
2 cups mozzarella
Cook the pasta to al dente, according to the instructions on the box. In the warm pasta, stir in the pesto and ricotta. Mix well. Pour into a casserole dish and pour the spaghetti sauce over the top of the pasta. Sprinkle the pasta with the Parmesan and mozzarella cheese.
Turn your oven's broiler on. Place the dish in the middle of the oven. It should be about 12 inches from the heat source. Let the broiler melt the cheese until it gets nice and bubbly - but before it starts to burn. Be sure to keep your eye on it very closely.
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